Cannelli Bean Soup aka fasolia soupa

By mamapig

Ingredients

• 1 1/2 cup dried cannelli beans, soaked in cold water overnight
• 1 lg onion, thinly sliced
• 1 celery stick, sliced
• 2-3 carrots, sliced in discs
• 14 oz. can plum tomatoes
• 1 Tbsp. tomato paste
• 2/3 cup ev olive oil
• 1 tsp. oregano, dried
• 2 Tbsp. finely chopped fresh flat leaf parsley
• salt and ground black pepper

Preparation

Step 1

1. drain the beans, rinse them under cold water and drain them again. tip them into a large pan, pour in enough water to cover and bring to a boil. cook for about 3 minutes, then drain.
2. return the beans to the pan, pour in fresh water to cover by about 1 inch, then add onion, celery, carrots and tomatoes and stir in the tomato paste, olive oil and oregano. season with a little pepper, but don't add the salt at this stage, as it would toughen the skins of the beans.
3. bring to a boil, lower the heat and cook for about 1 hour, until the beans are just tender. season with salt, stir in the parsley and serve